This weeks muffins were inspired by Martha Stewart, one of the most inspiring women of our time. My daughters and I tape her weekly shows Martha Bakes and Martha Stewart’s Cooking School. She gives amazing tips and puts a smile on our faces. I did change the flour and reduced the amount of sugar.


2 cups whole wheat flour

1/2 cup spelt light flour

1 3/4 tsp baking powder

1/4 tsp baking soda

1 tsp sea salt

3/4 cup cane sugar

2 large organic eggs

1 1/2 tsp lemon zest and 1/4 cup lemon juice

1/4 cup milk – organic, unsweetened almond or soy

1/2 cup organic butter melted and cooled


Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicone cups. In a bowl mix flours, baking powder, baking soda and sea salt. In a separate bowl mix cane sugar, eggs, lemon zest, lemon juice and milk. Add melted butter and mix once again. Stir wet ingredients into dry ingredients. Scoop batter into muffin cups. You can sprinkle sugar on top if desired. Bake for 20 minutes. Let cool and transfer to cooling rack for 10 minutes. Enjoy!